Brown Sugar and Passion Fruit Cheesecakes

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Easter calls for brunch 🙂 Which includes whipped cream to have on your hot cross buns…..

 

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This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base. 

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We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing 🙂

 

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Enjoy this goodness!

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Brown Sugar and Passion Fruit Cheesecakes
Ingredients:
Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted
Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
100mls cream
½ tsp vanilla essence
To top:
½ cup passionfruit pulp

Instructions:
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.

Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.

To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.

To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.

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Cheesecake-Stuffed Strawberries (Do it.)

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So easy. And it’s cheesecake stuffed strawberries 🙂 How do strawberries get any better, asides dipping them in chocolate?

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Actually strawberries are pretty good no matter how you eat them, so I won’t start that debate. Here is the recipe for this particular form of strawberry gloriousness:

Cheesecake-Stuffed Strawberries
Ingredients:
Strawberries (about one punnet for this recipe)
Roughly half a cup cream cheese
Icing sugar
Some vanilla essence if desired
Chopped almonds/other nuts/ crushed plain cookies

Instructions:
Hollow out the strawberries as much as possible.

Mix together the cream cheese, icing sugar and vanilla together to taste. Spoon into the strawberries and dip the top in the chopped nuts etc. Chill until ready to eat.

Best made on the day 🙂

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Enjoy your week everyone!
Sami xx

Lemon and Mulberry Sunburst Tart {Welcome Spring!}

Another sunburst tart to celebrate the arrival of spring her in the southern hemisphere! For those of you who are up north, happy fall/autumn to you.
These types of tarts are very easy to make, you don’t really need to bother with all the rolling and pie shell filling and blind baking. Not that’s I’m complaining, all that stuff is good fun! The result is just slightly simpler and gives a different look. It’s basically a flat cheesecake tart with lots of character and fruity flavour.

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Depending on what berries are in season or what ones you have in your freezer, you can use the same amount of a different berry. I have other sunburst tarts from previous baking adventures; with oats and blueberry, sticky date and berry cheesecake!

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Lemon and Mulberry Sunburst Tart
Ingredients:
Base:
150g butter
320g flour
100g sugar
½ tsp baking powder
1 & ½ tsp ground ginger
Dash or so of milk
Mulberry coulis:
250g fresh mulberries
50g honey
Cheesecake topping:
100mls cream
75g cream cheese
Zest of one lemon
20g honey
50g lemon curd
To decorate:
More lemon curd
Some fresh mulberries

Instructions:
Preheat the oven to 180 degrees Celsius. Line a 20cm diameter circle cake tin.
Melt the butter and while doing so, mix the flour, sugar, baking powder and ginger together in a bowl. Add the butter and mix in well, adding a dash of milk if necessary. With your hands, bring together the mixture into a soft but firm dough and press into the cake tin. Flatten out then prick all over with a fork. Bake for about half an hour, until golden on the edges and firm on top. Cool completely.

Meanwhile, put the berries and honey together in a saucepan and cook over low heat, stirring occasionally. After about half an hour the mixture should become thick and sweet. The berries will probably shrink too! Transfer to a bowl and cool completely.
To assemble, place the base on a serving plate. Mix the cream cheese, lemon zest and honey together until smooth (I find breaking up the cream cheese with your fingers beforehand helps), then mix in the lemon curd. If the mixture becomes lumpy, you can press it through a sieve (but beware as you may have to add more lemon zest. Don’t worry too much about this stage though, it’s not too vital). Whip the cream until stiff peaks form and fold the lemon mixture into it.

Arrange the cooked mulberries into a border around the edge of the base. Make sure there are no gaps for the filling to leak out. Spoon the filling into the middle and smooth out. Either drizzle more lemon curd on top or pipe it into swirls in whatever way you please, then arrange the fresh mulberries in a wee circle/crown in the centre. Slice and enjoy!

When assembled, this only lasts about an hour before you have to serve it. You could make all the components the day before separately and quickly put them all together before serving (roughly 8-10 people by the way!)

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Have a good week!
Sami x

Luscious Chocolate Cheesecake

I laughed because when I looked at what I wrote about this cheesecake a few years ago, I said it was its own level on the food pyramid. It’s true.

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I liked it so much I even went to the effort of putting up a sheet to photograph it! I am sure you will love it too, especially if you are a lover of both chocolate AND cheesecake.

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This is my dad’s recipe and specialty 🙂

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The gingernuts in the base give a nice tangy contrast to the rich sweet filling, but I am sure you can switch them with another plain biscuit if you like.

Luscious Chocolate Cheesecake Recipe
Ingredients:
Base:
125g malt biscuits
125g gingernuts
100g butter
Filling:
250g dark chocolate
250g cream cheese
½ cup (100g) caster sugar
150mls cream
2 eggs

Instructions:

Line a 23cm diameter spring-form cake tin with tin foil.

Crush the biscuits until they resemble fine breadcrumbs. Melt the butter and mix with the biscuits until combined.  Press onto the bottom and the sides of the tin with a glass or your fingers. Refrigerate until set.

Melt the chocolate in a glass bowl over a pot of simmering water. Cool slightly. Beat together the cream cheese and sugar until smooth. Set aside. Separate the eggs and whip the egg whites to soft peaks. Set aside. Whip the cream to soft peaks. Set aside. Beat the egg yolks slightly. Set aside. Beat the egg yolks into the cream cheese mixture. Slowly beat the chocolate in a bit at a time. Working quickly so the chocolate doesn’t melt, carefully fold in the egg whites, then the cream. Pour into the cake tin cover in tin foil. Refrigerate 4 hours until set.

Serves 20 (or 5 for 4 days……!) (well it really depends on how hungry you are. It’s pretty rich).

Lasts for about a week

Enjoy my lovelies!

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Berry Cheesecake Sunburst Tart

Summer is coming 🙂
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Which means barbecues, late nights, tan lines and summer desserts; such as this one. I won’t ramble  on too much, as the photos aren’t the greatest (it was Guy Fawkes, and most of the lights were off to maximise the effect of the fireworks outside) and I can only say so much about it!
It was an experiment and it was very successful at that.
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A crispy and buttery base, with whipped cream and a berry and cream cheese filling; delicious 🙂 The chopped almonds were a last minute addition but they work very well indeed! I wouldn’t skip them when I make this again. Anyway, long story short, this is an easy and very pretty tart, that take less time and ingredients to make than a cheesecake, but certainly pays homage to it!

Berry Cheesecake Sunburst Tart
Ingredients:
Base:
25g desiccated coconut
150g flour
20g custard powder
55g sugar
65g butter
1 egg
A few drops of water if necessary
Topping:
200g frozen berries
50g honey
125g cream cheese
An extra 50g honey
125ml whipping cream
Handful of almonds

Instructions:
Preheat the oven to 200 degrees Celsius. Line a baking tray.
In a food processor, whizz up the coconut until about the consistency of ground almonds. Add the flour, custard powder and sugar and pulse until combined. Cube the butter and add the the processor, pusling until the texture resembles breadcrumbs. Tip into a bowl and add the egg, mixing until a dough forms (If it is still a little thick or crumbly, add a few drops of water). Shape into a circle on the tray, about 1 cm thick and 20cm in diameter. Prick on top with a fork and even out the edges. Bake for about 20 to 30 minutes, until firm. Cool on a wire rack.
Meanwhile, make the berry coulis. Over low heat, cook the berries and the honey until thick. Cool and strain with a sieve. In a bowl, mix the cream cheese and second lot of honey until smooth, then mix in the coulis. Freeze (or chill if you want) for about an hour.
When ready to assemble, whip the cream until stiff peaks form. Spoon into a piping bag with a star tip and pipe a border around the edge of the cookie base (I had JUST enough cream so if you are a little worried about the quantity, use about 150mls). Spoon the filling into the middle, so that it just fills the border made by the cream. Chop the almonds and sprinkle around the edges. Serve.
This lasts about an hour before the base goes a bit soft, but all the elements could be made ahead if needed!

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I
 look forward to making many more tarts to share with you this summer!

Blueberry Cheesecake Bites

Okay, so they aren’t stunners in terms of baking aesthetics but trust me, they looked better in person. And would look better if the paper liners actually fit into the tins. Anyway!
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These are really cute actually, perhaps because they are so small, and cheesecakes usually come in very generous portions. One mouthful is all that is needed for these babies!
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Anyway I’ll stop rambling and posting photos to try and convince you. You have yourself a lovely week 🙂

Blueberry Cheesecake Bites
Crust:
100g biscuit crumbs, finely crushed
30g butter, melted
Filling:
1 egg,
¼ cup blueberries, defrosted if frozen
2 Tbsp cream
2 Tbsp yogurt
3 Tbsp cream cheese
2 Tbsp sugar

Preheat the oven to 200 degrees Celsius. Line 24 mini cupcake tins with paper liners.
Mix the crumbs and butter together until combined and divide evenly between the tins. Press down firmly and bake for 10 minutes until golden. Remove and set aside.
Meanwhile, make the filling. Crush the blueberries well. Mix with the rest of the filling ingredients. Spoon evenly into the tins.
Turn the oven down to 150 degrees Celsius. Bake the cheesecake bites for 20 minutes, until they do not wobble much when lightly tapped.
Remove from the oven, cool and then chill. To serve, simply remove the cheesecakes from the tin and remove the wrapper if desired.
Makes 24 cheesecake bites, keep chilled.

Oh, by the way I used lemon fla

Mini Lime and Blueberry Cheesecakes

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Wow did these almost unassuming and petite little beauties pack a punch, and look quite pretty too! Better than I had expected anyway.
They were a bit of an experiment but they worked very well indeed. Not hard at all and the perfect size for a wee bit or two or three, depending on your mood….
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I used some leftover lemon cookies (I posted the recipe a while back) and just had a play in the kitchen, and lime marries beautifully to make the creamy filling just that much more delicious. The zest in the base only adds to it. I was on a roll after these (you know the feeling, successfully kitchen meddling!) and made some Blueberry Cheesecake Bites too, but I had run out of little fluted pans. You could easily use plain mini cupcake pans if you wanted 🙂

Mini Blueberry and Lime Cheesecakes
Crust:
100g biscuit crumbs, finely crushed
30g butter, melted
Zest of one lime
Filling:
200g cream cheese
1 egg
Zest of one lime and juice of two
3 Tbsp sugar
2 Tbsp cream

¼ cup blueberries, defrosted if frozen

Preheat the oven to 200 degrees Celsius. Place 24 mini tart tins on a larger tray if necessary. Mix the crust ingredients together, distribute evenly amongst the tins and press down firmly. Bake 10 minutes until golden.
Meanwhile, mix the cream cheese, egg, zest+juice, sugar and cream together until combined. In another bowl, crush or puree the blueberries.
Lower the oven temperature to 150 degrees Celsius.
When the bases are cooked, spoon the filling evenly into the tins. Dot some blueberry puree on top and swirl with a tooth pick or skewer to give a rippled effect. Bake for 15 minutes, until they do not wobble when lightly tapped. Remove from the oven, cool and then chill. Unmould them when ready to serve.
Makes 24 mini cheesecakes. Keep chilled.

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Dulce de Leche Cheesecake Bars

“This is nice; what’s it called?”
“Dulce de Leche!”
“It’s very good. What’s in it? Besides milk, of course.”
“Oh, sugar I suppose. And a kind of… native flavouring.”
“What’s the name of the flavouring…..?”
“…..Bacardi!”
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And so, the inspiration for Dulce de Leche cheesecake was born. Cheesecake because in the production Guys and Dolls I was lucky enough to be a part of, there is reference to Mindy’s Cheesecake…and some strudel. So when an after party was mentioned, bring a plate? Bam. This is the result.

For those of you who know the play musical better than I do, I deeply apologise if I got the words wrong. Needless to say, there is no Bacardi in this recipe, but that doesn’t stop you putting some in! Anyway, these are DIVINE. So easy and so damn good, I promise you will not be disappointed! And not as rich as you may think, so you won’t feel too indulgent either 🙂 This recipe used one tin of Dulce de Leche/Nestle caramel and a whole packet of plain biscuits. You could of course make your own Dulce de Leche, or use any flavour cookies you want for the base, play around a bit! Here’s the recipe:

Dulce de Leche Cheesecake Bars

Base:
250g plain biscuits
175g melted butter

Filling:
1/3 cup sugar
1/3 + 1/3 cup water
500g cream cheese
½  tin dulce de leche
2 eggs

Topping:
The rest of the tin of Dulce de Leche

Preheat the oven to 180 degrees. Line a 25x20cm tin. Crush the biscuits until they resemble fine breadcrumbs. Mix in the melted butter. Press evenly into the tin and bake about 10 minutes until golden. Cool.
On medium heat, dissolve the sugar in 1/3 cup water and boil until thick and amber coloured. Off the heat, add the water. The sugar will seize up and sizzle, but put it back over the heat and keep stirring until combined.
Preheat the oven to 180 degrees. Mix the cream cheese and caramel syrup (I used an electric beater) until blended. Mix in the eggs one at a time and the dulce de leche. When smooth, pour onto the biscuit base and spread evenly. Bake for 40 minutes until the edges are puffy and the middle is set. When cool, heat the dulce de leche until it is a spreadable consistency and spread on top. Keep chilled until ready to eat! It’s just as good- if not better- the next day. This made 24 reasonable sized bars.

Raspberry Cheesecake Filled Cookies

I have been meaning to post these babies for sometime now. They are an adaptation of the recipe from Buns in My Oven, a great food blog by Karly. Do check it out!

The chocolate cookie part was amazingly intense and rich, despite not having any chocolate in it (just cocoa), and they looked perfect! I reduced the sugar a bit and they were still very sweet, so be warned. And yes, I did read the recipe wrong, hence the reason the cheesecake filling part is very thin; you may want to put in less jam or more icing sugar to make it thicker. I still have a tablespoon or two of filling leftover, so don’t be surprised if you don’t use it all up.

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I’m not so stoked on the photos, but hey, here’s the recipe;

Raspberry Cheesecake Filled Cookies
Cookies:
100g butter
2/3 cup sugar
1 egg
1 cup flour
1/3 cup cocoa powder
1/3 tsp baking soda
+extra white sugar for rolling

Filling:
1/2 cup cream cheese
2 Tbsp raspberry jam (I heated and strained mine)
1/4 cup + icing sugar

Instructions:
Soften the butter and beat with the sugar until light and fluffy. Add in the egg and beat well. Sift together the dry ingredients and mix into the butter bit by bit until combined. Chill the dough for at least 30 minutes.
Meanwhile, mix together all the filling ingredients and chill.
Preheat the oven to 180 degrees Celsius. Line a baking tray with greaseproof paper or a baking mat. Take a large spoonful of the cookie dough and flatten into a disk. Working quickly but careful, so that the dough doesn’t melt too much (if you have warm hands!), put a dollop of filling into the middle and enclose the cookie dough around it. Roll gently in the sugar and place on the tray. Make sure they are well spaced, because they spread alot! Two trays will probably be necessary, depending on size. I found it better to over estimate their spreading size! Bake the cookies for about 15 minutes, until “set”- I did mine until they had a bit of a crusty feeling. Remove from the oven, cool until they are firm and then store in the fridge.
Makes 24.
Original recipe here :http://www.bunsinmyoven.com/2011/04/25/raspberry-cheesecake-stuffed-chocolate-cookies/

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Enjoy!